Pinhead oatmeal fermented for 48 hours with a rye starter before incorporating into the dough. Finished in oatbran.
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Fermented Oat Sourdough
Pinhead oatmeal fermented for 48 hours with a rye starter before incorporating into the dough. Finished in oatbran.
Looks great. Is this a Tartine 3 formula?
Josh
It started as Tartine 3 but i changed it up a little, cooking the porridge before fermentation and using a an 80% hydration Rye starter to give it a sharper taste than the first few trials i did.
I noticed it was similar to some of the new techniques he offers in the book. I do have done the same thing with a couple times with the new book. I've yet to follow a formula but have used some ideas and tweaked them a touch.
Looks fantastic. How's the taste? Crumb?
Josh
that looks awesome, I'd love to see the crumb. I was just looking at some grits an hour ago thinking about trying to ferment em overnight, and now I think I'l try it.
That looks fabulous!
well done indeed.
Thanks guys, the crumb wasn't quite as good as I would have liked, still a little work to do but the flavour is honestly one of the best I've ever tasted, the oat adds an almost creamy taste that also has a real zing from the sour! I'll be doing some more trials next week so hopefully nail it then!
Managed to get a pic of the crumb, not much of the loaf left but it gives you the idea